Ripasso Valpolicella La Cengia di Begali takes its name from the nearby town and the rock formations that characterise it. The Begali estate is located in Valpolicella, between Pedemonte and the hills of Castelrotto, a short distance from Verona and Lake Garda. The grapes that make up this Valpolicella are 65% Corvina, 30% Rondinella and other varieties to complete; the vines are all grown with the traditional pergola but limiting their vigour and increasing the number of vines per hectare. The wine is vinified in steel vats, where it remains until March following the harvest, to then referment on the Amarone marc. Once this second phase is completed, the final wine rests for a year in large barrels and then in the bottle.

VALPOLICELLA RIPASSO LA CENGIA BEGALI: TASTING

The Valpolicella Ripasso La Cengia di Begali is bright ruby red, with garnet hues. It emanates aromas of berry candy, violet, cyclamen, red rose, enriched with mace, black pepper, undergrowth and memories of Mediterranean scrub and rock. The mouth is fresh, with a defined tannic structure and an extension on the fruit and balsams. Very good with a late radicchio risotto from Treviso and Asiago from the mountain pastures.